Grilled Chicken Skewers (Tandoori Murghi)

Posted for ZWT. From Best of Gourmet 1998. Times to do include time to marinate the chicken.

• Ready In: 30 mins
• Serves: 8

Ingredients

• Marinade

• 2  teaspoons cumin seeds
• 3  whole cloves
• 1⁄4 cup  whole-milk yogurt, plain
• 2  tablespoons  whole milk yogurt
• 3  tablespoons garlic, chopped
• 3  tablespoons  fresh gingerroot, peeled, chopped
• 1 1⁄4 teaspoons chili powder
• 1 1⁄4 teaspoons paprika
• 1  teaspoon salt

• For Skewers

• 1  lb boneless skinless chicken breast
• 252  inches  bamboo skewers

• Accompaniments

•  zucchini  raita
•  lime wedge

Directions

1. In an electric coffee/spice grinder finely grind cumin seeds and cloves.
2. In a blender blend ground spices with remaining marinade ingredients until smooth.
3. MARINATE CHICKEN:
4. Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade.
5. Seal bag, pressing out excess air, and turn bag several times to coat chicken well.
6. Marinate chicken at least 1 day and up to 2.
7. PREPARATION:
8. White chicken is marinating, soak skewers in water at least 1 hour.
9. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.).
10. Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.).
11. Remove skewers from water and pat dry.
12. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through, about 5 minutes.
13. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.).
14. SERVE skewers with raita and lime wedges if desired.